Spaghetti with Artichokes Carbonara

Servings: 4
  1. Clean the artichokes and dip them in cold water and lemon. Cut the stems into rounds and then the two artichokes into thin slices.
  2. Sauté for a few minutes in a pan with 3 tablespoons of extra virgin olive oil together with the thinly sliced shallots.
  3. Add a little water and simmer until it reduces. Blend all the ingredients and set aside.
  4. Cook the spaghetti and in the meantime mix the cream with saffron and chickpea flour, just enough to get a not too thick cream. Combine with the artichoke cream and season the pasta.
  5. Garnish with slices of artichoke and fresh parsley, finely chopped.